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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 3 medium onions, sliced (2 c.)
- 6 to 8 medium carrots (3 to 4 c.)
- 1 chicken bouillon cube
- 1/2 to 1 c. boiling water
- 4 Tbsp. butter or margarine
- 1 Tbsp. flour
- 1/4 tsp. salt
- dash of pepper (optional)
- 3/4 c. broth, left from carrots
Method
- Melt butter or margarine in skillet.
- Add sliced onions and cook, covered, 15 minutes, stirring occasionally.
- Cut carrots, after paring, into 3 x 1/4-inch julienne strips.
- In separate utensil, dissolve bouillon cube in 1/2 to 1 cup boiling water. Parboil carrots in chicken bouillon about 8 minutes until barely tender.
- Add flour, salt, pepper and broth from carrots gradually to onions, stirring constantly, until boiling.
- Add carrots and simmer, uncovered, until carrots are tender (few minutes).
- If desired, add a pinch of sugar just before serving.
- Serves 6 to 8.
